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Yellow Lentil Dal Tadkaindian
PlateMap recipe · #24

Yellow Lentil Dal Tadka

Creamy yellow lentils simmered with turmeric and tomatoes, finished with a sizzling spiced ghee tempering of cumin seeds and sliced garlic.

50minutes
4Servings
easyDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Heavy skillet, Saucepan or pot, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Lentils

    28 minutesGentle simmer

    Rinse the lentils and simmer them with the water, turmeric and 1 teaspoon of salt for 25 to 30 minutes, skimming the foam.

    Success cue

    The lentils fall apart when pressed.

  2. 02

    Base

    12 minutesMedium heat

    Meanwhile, heat 15 g of the ghee over medium heat and cook the chopped onion for 6 minutes. Add the grated ginger and half of the garlic, minced, for 1 minute, then the chopped tomatoes for 5 minutes.

    Success cue

    The tomatoes are soft and thick.

  3. 03

    Combining

    5 minutesGentle simmer

    Stir the base into the lentils, whisk to break them down and simmer for 5 minutes, adding hot water if it gets too thick.

    Success cue

    The dal is creamy and pours slowly from a spoon.

  4. 04

    Tadka

    1 minuteHigh heat

    Heat the remaining 25 g of ghee in a small pan over medium-high heat. Add 1 teaspoon of cumin seeds for 20 seconds, then the rest of the garlic, sliced, and the dried chilies for 30 to 40 seconds.

    Success cue

    The seeds crackle and the garlic is golden.

    Watch out

    Garlic burns within seconds at this heat.

  5. 05

    Finish

    1 minute

    Pour the tadka over the dal and cover the pot for 1 minute before serving.

    Success cue

    The tadka sizzles as it hits the dal.

Cooking tips

Extra tip

Smoking the dal with a piece of glowing charcoal and a drop of ghee (dhungar method) adds royal rustic depth.

  • • Covering the pot immediately after pouring tadka traps the volatile aromatic oils

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 385
Protein
17.9g
Carbs
56.1g
Fat
11.6g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Milk

Compound ingredients vary by product; check labels and possible cross-contact.

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